Dan Sabo is an award winning mixologist, food and beverage director, and hospitality professional. Under his guidance, his food and beverage programs have garnered significant international acclaim, including Forbes 5-Star, AAA 5- Diamond, 2 Michelin Keys, and Michelin Recommendation. He has also been a three-time Tales of the Cocktail Spirited Award nominee, and a James Beard Award nominee. 

Sabo’s talents have been utilized by major brands from Moscot to Macallan, and his recipes have been featured in dozens of cocktail books and recipe guides. With experience as an operator and a Senior Executive, he has opened over 30 venues and 14 hotels, and run dozens more, and has been responsible for multiple teams of up to nearly 1000 colleagues.  

Starting as a busser at 14 years old, he worked his way through all front of house positions in standalone restaurants in New York, opening and operating numerous restaurants, bars and nightclubs in Manhattan before moving to the burgeoning Brooklyn scene of the early 2000’s. His experience there included extensive time at Five Leaves Brooklyn, Rye with Michelin Starred Chef Cal Elliott, and ISA from globally renowned Chef Ignacio Mattos and famed restaurateur Taavo Somer. 

In 2013 he relocated to Los Angeles and moved into hotel operations. He was a critical piece of national scaling and food and beverage brand positioning for both Ace Hotels and Palisociety Hotels and Residences, helping to open 10 hotels between the two brands across the country. Sabo then moved into 5-Star international luxury with Fairmont Hotels and Resorts and Maybourne Hotels, working across multiple hotels as well as creating corporate protocols and procedures for both portfolios.

His unique understanding of front of house operations, mixology, financial systems and marketing inspired him to start Goose and Falcon Hospitality, to help teams, business, and companies succeed, grow and thrive.